I took all the arils out of one pomegranate, and debated about what to do with them. I mean, I can’t just leave them sitting there, to eat plain. Not that there’s anything wrong with eating them plain (we ate quite a few). It’s just that I like to bake, and pomegranates are seriously beautiful.

There’s a school of thought that says that pomegranates are the original tempting fruit from the Garden of Eden. I sort of disagree, because something that is that hard to eat is actually not that tempting right off the tree… but I get their point. This fruit is gorgeous, delicious, sweet, tart, everything a fruit should be.

And speaking of troubles with fruits… I’ve been getting very distressed about my inability to keep bananas around long enough to bake with. Last time, I bought two bunches of bananas, one for eating, and one for getting ripe and baking with. An Entire Dozen bananas. When I was down to my last three browning bananas, The Fruitarian asked me if he could have one. “There’s only one banana left, Mom. Can I have it?”

“What do you mean, there’s only one left?!!” I think Robb was nervous to admit that he ate two of them with milk and sugar only a few minutes earlier.

I. Give. Up. Baking with bananas is just a dream now.

When I looked at this gorgeous bowl of pomegranate arils, I just knew I had to make banana pomegranate muffins, and I couldn’t wait 4-5 days for the bananas to ripen. SO… I didn’t. I just took a couple fresh, almost green bananas, and diced them up.

Take that, family.

The verdict? It’s really better with over ripe bananas that you can smash and mix in. But this is okay too. Perhaps I’ll go back to writing messages on the banana peels telling people to keep their grimy paws OFF. Wonder if it will work?

Very cool. Love the idea of using pomegranate in a muffin. I wonder if coconut and and pomegranate would be a tasty combination A little off topic, but I bet your pomegranate syrup would be good in a cocktail to replace the simple syrup. Now I’m hungry… and thirsty!

Hi, I’ve got these baking in the oven. I couldn’t get the syrup to thicken though. Did I do something wrong? or could something be off with the recipe? I’m thinking it will still taste delicious. The consistency of the batter looks good too.